Feeding Time Blog

Month: June 2014

When I moved to Britain I wanted to make sure my blog also felt like it had moved and changed to reflect my life here. So many things are different about life here compared to back in Sydney. Surprisingly the availability of food, equipment and services are much harder to come outside of London. As I’ve mentioned in previous posts, the availability of European and Asian (I don’t mean Indian) ingredients is harder to come by outside of the melting pot of London. I’m noticing small changes like the opening of the Thai shop and buffet on the High St, …

Sweet dips for fruit is always a popular search on my blog, and so I thought I’d share this recipe just in time for those super summer strawberries. So often the sweetness of a perfect strawberry needs nothing else, but after dinner or perhaps when you’re having a visitor, a bowl of strawberries doesn’t quite cut it in the dessert stakes. So up the ante and put out a bowl or two of fruit dips, throw in some cantaloupe and red grapes and you’ve got sweet fruit fondu. Or get creative and whip up some hazelnut shortbread and you’ve got …

6oz of butter, 6oz flour, 2oz of sugar and 2oz of custard powder is all you need to make one of Britain’s favourite snack time treats. Custard Creams have been one of the nation’s favourite biscuits since Victorian times, and while this recipe is not the same as store bought – they’re just as addictive. Using icing sugar instead of caster sugar and the high quantity of butter make these biscuits very short and fine in texture and the perfect delivery system for the butter cream. If you want to go custard crazy – you can also put a little …

Here is another recipe from my middle-eastern luncheon odyssey a Carrot Baklava from my trusty Maria Elia cookbook. Ever since my brother and his main squeeze ditched animal products, our family has tried to embrace their choice by looking out for super tasty vegetarian and vegan meals that we can all enjoy. This recipe is a great jumping off point – as it turns the baklava tradition on its head for a savoury and surprisingly satisfying dish. Carrots and feta are just the beginning – you can create endless varieties of this meal, as Maria shows on …